Fabada (White Bean Stew)

For a hearty meal, try Gioconda Scott's recipe for a traditional Spanish white bean stew, flavoured with Spanish sausages
By Gioconda Scott
Fabada (White Bean Stew)
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Effort: easy



  • 500 g white kidney beans, soaked overnight in a large saucepan covered with water
  • 1 morcilla, (Spanish blood sausage)
  • 1 chorizo sausage
  • 1 salchica sausages
  • 1 jamon bone
  • 100 g pork belly, optional
  • salt
  • 100 ml cold water
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 bay leaf
  • 1 clove garlic, crushed
  • 1 small onion, chopped


1. Once the beans have soaked overnight place the saucepan with the beans and the soaking water on a hob.

2. Add the morcilla, chorizo, salchica, jamon bone, tocino and salt.

3. Bring to the boil. Pour in the cold water and simmer gently for 45 minutes to 1 hour until the beans are tender.

4. Heat the olive oil in a small frying pan. Add the paprika, bay leaf, garlic and onion and fry, stirring often, until fragrant. Add the onion mixture to the white bean stew. Serve.

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